Tag: Kerala red rice

According to a study in the American Journal of Clinical Nutrition, diets rich in low-glycemic foods can significantly reduce the risk of type 2 diabetes. This makes the debate over whether Kerala red rice is healthier than white rice particularly relevant for those seeking better blood sugar control and overall wellness.

Over 2000 traditional rice varieties have contributed to India's rich bowl of diversity, and in Kerala, the indigenous brown rice variety has a distinct name. The brown rice in Kerala is commonly known as Matta Rice, also referred to as Rosematta Rice, Kerala Red Rice, or Palakkadan Matta, especially when grown in the Palakkad region. This nutrient-rich, parboiled rice is a staple in the region's cuisine and a healthier alternative to polished white rice.

While often confused due to their whole-grain status, matta rice is a specific type of rice variety, not simply a different name for brown rice. A key difference is matta rice's traditional parboiling process, which fundamentally alters its texture and nutrient distribution compared to standard brown rice.

While matta rice is a staple in Kerala, India, it goes by several common English names. Known for its earthy flavor and reddish-brown hue, it is more commonly called Kerala red rice or rosematta rice in English. This parboiled grain offers a unique culinary experience and significant nutritional benefits, distinguishing it from regular white rice.

An average cup of cooked Kerala Matta rice contains around 170–185 calories, significantly less than the 200+ calories found in an equivalent serving of cooked white rice. This bold, reddish-brown grain is a staple of South Indian cuisine and is prized not only for its distinct, earthy flavor but also for its impressive nutritional profile, which is retained through a traditional parboiling process.